Most of us have heard of vegan cheese made of cashews, almonds, coconut, even macadamia. These days, it’s no longer a surprise that vegan cheese exists -or good vegan cheese exists. I remember during my early vegan years, I would avoid eating vegan cheese just because I thought it tastes bland and rubbery. Now, thanks to companies…

I’m currently inspired by the cookbook, “The Oh She Glows Cookbook” by Angela Liddon. All of Angela’s recipes are simple and easy to follow. I’m particularly crushin on the “Summer Bruschetta” recipe featuring fruits that are in season like strawberries and cherries in yummy balsamic reduction served on sliced baguette. For some reason I thought balsamic reduction…

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Summer is almost here so I thought of putting together something colorful and satisfying for the 3Ps: picnics, potlucks, and parties. I didn’t have to look hard enough to realize I should make a Lumpiang Sariwa recipe. Lumpiang Sariwa is the fresh version of the popular fried Lumpia. Don’t be mistaken though, Fresh Lumpia is traditionally called “fresh” not because it’s…

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Staying with the theme of breakfast food from my previous post, I’m featuring Vegan Pandesal. Pandesal is undoubtedly the most popular bread in the Philippines. It is denser and mildly sweeter than the American bread roll. Also, American bread rolls are usually eaten for dinner while pandesal rolls are usually enjoyed first thing in the morning during breakfast….

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I’m excited to share the recipe for Vegan Longganisa Sausages, the part 3 of the Vegan Longsilog series. In case you haven’t heard of Longsilog, it’s a Filipino breakfast combo that comprises of Garlic Fried Rice, Fried Eggs, and Filipino savory sweet sausages called Longganisa. Longganisa is derived from the Spanish version, Longaniza. Why the Spanish connection? Spain has…

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Scrambled eggs could be easily veganized by using tofu. I’ve seen versions online where it’s either a tofu scramble that uses cumin or a vegan omelet that needs baking in the oven. My Vegan Scrambled Eggs recipe is a fusion of both vegan versions. As much as I enjoy the tofu scramble with cumin, I miss the…

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Lately I’ve been more into green smoothies for breakfast, but that doesn’t stop me from eating hearty breakfast food like rice, “eggs”, and “sausages”. I just have them later in the day. Besides, having breakfast food for lunch or dinner seems fun. I always get giddy when I see the words “breakfast food served all day”…

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If I have to name a favorite vegan ingredient that I love to cook with, I would have to go with mushrooms. For those who are new to the vegan lifestyle, you’d be amazed by how versatile mushrooms could be. And for the vegan OGs, you know what I’m talking about! Mushrooms can veganize dishes that would…

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Sinfully good, Peach Mango Pie. This is the vegan version of the famous, “Jollibee Peach Mango Pie”. (Jollibee is like the McDonald’s of the Philippines). This recipe was adapted from [Pepper magazine|http://www.pepper.ph/food-hack-pie-edition] with few changes such as veganizing the recipe as well as changing up the ingredients.

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This vegan version of Bibingka cake has a lovely shade of pink which is perfect for the Spring season as well as for parties, potlucks, and for Mother’s Day. Bibingka is a Filipino rice cake traditionally made with rice flour, coconut milk, sugar, and eggs. I used flaxseed meal to replace eggs and natural cane sugar to replace white sugar…